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  Recipe Home » Cassoroles » Baked Chicken Curry & Noodle Casserole
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  Baked Chicken Curry & Noodle Casserole
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 274
Ingredients:
12 oz Uncooked Medium Egg Noodles
1 tbsp Vegetable oil
8 oz Boneless chicken breasts - (without skin), - cut into 1/2-inch cubes
1 small Red onion, diced
3 tsp Curry powder (or more, if desired)
1 1/2 cup Low-sodium chicken broth
10 oz Evaporated skim milk
1 1/2 tbsp Cornstarch
1 cup Frozen peas
1 1/2 cup Sliced fresh mushrooms
1 tbsp Lemon juice
2 tbsp Dry bread crumbs
Salt and pepper to taste
Instructions:
Prepare pasta according to package directions. While pasta is
cooking, heat the oven to 375 degrees F. Heat the oil in a large
heavy skillet over medium-high heat. Add the chicken and onion and
stir until the chicken begins to brown, about 4 minutes. Add the
curry powder and continue stirring 2 minutes. Pour in the chicken
broth and reduce heat to low. In a small bowl, mix the cornstarch and
evaporated skim milk together until the cornstarch is dissolved. Stir
the cornstarch into the skillet, heat to simmering and simmer 2
minutes.

Pour the contents of the skillet into a large bowl. When the pasta is
done, drain well. Add the cooked pasta, peas, mushrooms, lemon juice
and salt and pepper to the curry sauce. Toss well. Pour the mixture
into an 11 x 9-inch baking dish and sprinkle the bread crumbs on top.
Bake until the edges are bubbling and the crumbs are golden brown,
about 15 minutes. Serve hot.

Each serving provides: 374 Calories; 23.5 g Protein; 56.3 g
Carbohydrates; 6.1 g Fat; 75.7 mg Cholesterol; 331 mg Sodium.
Calories from Fat: 15%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
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